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All-American Cole Slaw

 
All-American Cole Slaw
241

A tasty and original coleslaw recipe that's easy to follow and understand. Best served with steak or grilled chicken!

Yield

servings

Prep

10

min

Cook

0

min

Ready

40

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

2 pounds cabbage
green, quartered, cored and shredded fine
3 tablespoons vinegar
cider or malt
cups mayonnaise
1 each onions
small, grated (optnl)
2 each carrots
medium, grated
4 teaspoons salt

Directions

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

The slaw can be served immediately, but it is much better -- more melded and tender -- if allowed to stand and tossed occasionally for 30 minutes to 1 hour. For a very limp slaw, refrigerate several hours or overnight.

The law on cole slaw is cabbage and vinegar. All the rest is interpretation. Adjust the recipe to taste: Add more mayonnaise, substitute sour cream or yogurt for some (but not all) of the mayonnaise, or add a supplement of one or the other. Add diced green and/or red pepper if you have one, celery or caraway seeds if you like that kind of thing, or shredded celery for an extra fresh taste.

 

* not incl. in nutrient facts

Reviews

over 5 years

Sean made this All-American Cole Slaw yesterday, and I liked it. We used low-fat sour cream instead of mayonaise, and it turned out creamy and tasty. Definitely a great side dish that goes well with BBQ!

+5

about 8 years

when ibuib was added - very bitter

over 15 years

Everything taste is personal, a lot comes from our heritage:

A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for
Finely grated cabbage, finely keyword
Scallions chopped to taste size
Tomatoes, cut to size-taste, smaller for
us.
Mayonnaise, only Hellman's will do for
ours.
Garlic salt to taste, only Lowry's for
us; it becomes stronger with age,as does the amount of mayo, as the
water is brought out by the salt.
A moderate dash of vinegar - personal taste, I love Teragon
That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious!

People who've had our gravies made after frying meats, especially chicken, call it a food group.

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Nutrition Facts

Serving Size 341g (12.0 oz)
Amount per Serving
Calories 23452% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 2699mg 112%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 28%
Sugars g
Protein 8g
Vitamin A 109% Vitamin C 145%
Calcium 11% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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